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Quantitative Changes of Nutritional Composition of Spaghetti Squash by Boiling

삶기에 의한 국수호박의 영양성분 함량 변화

  • Han, Hye-Kyung (Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Sciences(NAAS), RDA) ;
  • Kang, Min-Seung (Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Sciences(NAAS), RDA) ;
  • Na, Jong-Min (Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Sciences(NAAS), RDA) ;
  • Yoon, Hyun-Nye (Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Sciences(NAAS), RDA) ;
  • Kim, Su-Yeon (Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Sciences(NAAS), RDA) ;
  • Kim, Se-Na (Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Sciences(NAAS), RDA) ;
  • Kim, Jung-Bong (Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Sciences(NAAS), RDA) ;
  • Park, Hong-Ju (Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Sciences(NAAS), RDA) ;
  • Jo, Young-Suk (Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Sciences(NAAS), RDA) ;
  • Kim, So-Young (Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Sciences(NAAS), RDA)
  • 한혜경 (국립농업과학원 농식품자원부 기능성식품과) ;
  • 강민승 (국립농업과학원 농식품자원부 기능성식품과) ;
  • 나종민 (국립농업과학원 농식품자원부 기능성식품과) ;
  • 윤현녀 (국립농업과학원 농식품자원부 기능성식품과) ;
  • 김수연 (국립농업과학원 농식품자원부 기능성식품과) ;
  • 김세나 (국립농업과학원 농식품자원부 기능성식품과) ;
  • 김정봉 (국립농업과학원 농식품자원부 기능성식품과) ;
  • 박홍주 (국립농업과학원 농식품자원부 기능성식품과) ;
  • 조영숙 (국립농업과학원 농식품자원부 기능성식품과) ;
  • 김소영 (국립농업과학원 농식품자원부 기능성식품과)
  • Published : 2011.12.30

Abstract

This study was carried out to analyze the change of major nutrient components of spaghetti squash by boiling. The moisture, crude protein, fat, ash and carbohydrate contents in fresh squash were 94.2%, 0.6%, 0.1%, 0.7% and 4.4% respectively as against 95.1%, 0.5%, 0.1%, 0.5% and 3.8% in boiled squash. The decrease in protein and ash contents of the boiled sample were found to be significant. Major component of the minerals were potassium and the fresh and boiled squash had the contents of 330 mg and 256 mg, respectively. There were no differences of dietary fiber between the fresh and boiled squash. Beta-carotene contents of the fresh and boiled spaghetti squash were $0.69{\mu}g$ and $2.22{\mu}g$, respectively. The contents of tocopherol were decreased as like 4.3 mg and 2.0 mg. A total of 17 kinds of amino acids were isolated from squash and they were decreased by boiling and the high content of amino acids in order were aspartic acid, glutamic acid, arginine, lysine, and leucine in raw squash. Particularly, total amino acid of fresh squash were 6,739.5 mg per 100 g edible portion and higher than that of boiled squash(4,820.3 mg). Total polyphenolic compound of the fresh squash from $297.3{\mu}g/mg$ was slightly decreased to $253.3{\mu}g/mg$ by boiling.

Acknowledgement

Supported by : 농촌진흥청

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